This recipe for a kimchi seafood pot keeps chef Esther Choi’s mom coming back for more

Like my recipes for Kimchi Bolognese and Kimchi Mac and Beef, this dish from my cookbook “Hand Taste: Cook Like a Korean Grandmother” is part of my Korean Italian American repertoire.And out of them all, this Kimchi Seafood Pot is my mom's favorite. I made it for her once just for fun, and now she asks me to make it all the time. It's all about seafood in tomato sauce punched up with kimchi and fish sauce, like a Korean cioppino.Tomato passata is essentially tomato puree. If you're shopping for canned tomato products and see a 24-ounce jar of tomato passata, that's perfect. I prefer it over chunky canned tomatoes for this recipe because the silky-smooth tomato texture is better for coating the seafood. If all you have is canned tomatoes, puree them in the blender first.The specific seafood is less important than using the highest quality you can find. If the best thing in your area is clams and shrimp, and scallops are insanely expensive, go with those two and use more of them to make